Chicken and Sausage Gumbo: A Hearty Classic without Okra
If you are on the quest for an exquisite gumbo that tantalizes the palate and warms the heart, look no further than this robust Chicken and Sausage Gumbo. Celebrated for its rich flavors and hearty ingredients, this gumbo is a delightful dish that pays homage to classic Creole cuisine while steering clear of okra. Perfect for gatherings or a cozy family dinner, it promises to be a crowd-pleaser, especially with its luscious gravy that calls for crusty bread for sopping up every last drop.
Recipe Details
| Detail | Information |
|---|---|
| Name | Chicken and Sausage Gumbo |
| Category | Gumbo |
| Cook Time | 1 hour |
| Prep Time | 45 minutes |
| Total Time | 1 hour 45 minutes |
| Servings | 12 servings |
| Rating | 5 stars |
| Review Count | 9 reviews |
| Description | This is the BEST gumbo I have ever had. Hearty and classic. If you can’t find andouille, use a good smoked sausage or kielbasa. The gravy is so rich, have lots of bread to sop it up. A friend gave me this recipe, so I don’t know the origin. |
Ingredients
To create this luscious Chicken and Sausage Gumbo, you will need the following ingredients:
| Ingredient | Quantity |
|---|---|
| Flour | 1 cup |
| Onions | 1 large |
| Bell Peppers | 2 (medium) |
| Celery Ribs | 2 (stalks) |
| Garlic | 4 cloves |
| Bay Leaves | 4 leaves |
| Dried Thyme Leaves | 2 teaspoons |
| Chicken (cut into pieces) | 4 pounds |
| Andouille Sausages | 2 (or substitute with smoked sausage or kielbasa) |
| Scallion | 1 bunch |
| Fresh Parsley | 2/3 cup (chopped) |
| File Powder | to taste (optional) |
Nutritional Information
For each serving of this delightful gumbo, you can expect the following nutritional breakdown:
| Nutrient | Amount |
|---|---|
| Calories | 762.5 kcal |
| Total Fat | 54.5 g |
| Saturated Fat | 14 g |
| Cholesterol | 110.2 mg |
| Sodium | 1441.3 mg |
| Total Carbohydrates | 27.8 g |
| Dietary Fiber | 1.9 g |
| Sugars | 7.9 g |
| Protein | 38.8 g |
Instructions
Follow these carefully crafted steps to create a gumbo that will not only satisfy but impress all who partake in its deliciousness:
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Seasoning the Chicken: Begin by seasoning the chicken pieces generously with salt, black pepper, and Creole seasoning, ensuring that each piece is well-coated for maximum flavor.
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Browning the Chicken: In a large heavy pot, heat a splash of oil over medium-high heat, and brown the chicken pieces quickly on all sides until they develop a lovely golden color. Once browned, remove the chicken from the pot and set aside.
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Browning the Sausage: In the same pot, add the andouille sausages (or your chosen substitute) and allow them to brown, which will add depth to the flavor of your gumbo. Once browned, pour off excess fat and reserve the sausages with the chicken.
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Creating the Roux: With the remaining fat in the pot, add the flour, stirring constantly over medium to high heat. The goal is to create a roux that reaches a dark reddish-brown color, akin to that of coffee or milk chocolate. This process will take patience and attention, so don’t rush it!
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Adjusting the Roux Color: If you prefer a lighter, more New Orleans-style roux, you can opt to cook it to a medium peanut butter color over lower heat if you are nervous about burning it.
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Adding the Vegetables: Once the roux has achieved the desired color, swiftly add the chopped onions, bell peppers, celery ribs, and minced garlic to the pot. Stir them in immediately; this will not only cook the vegetables but also halt the roux’s cooking process to prevent burning.
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Cooking the Vegetables: Continue to stir the mixture for about 4 minutes, allowing the vegetables to soften and meld with the roux.
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Combining Ingredients: Add the chicken stock, bay leaves, dried thyme, and the previously browned chicken and sausages back into the pot. Stir thoroughly to combine all the ingredients well.
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Bringing to a Boil: Increase the heat to bring the mixture to a vigorous boil, then reduce it to a simmer. Allow the gumbo to cook for approximately one hour, skimming any excess fat off the surface as needed.
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Finishing Touches: After an hour of simmering, add the chopped scallion tops and fresh parsley to the pot, stirring them in, and let the gumbo heat for an additional 5 minutes to blend the flavors.
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Serving the Gumbo: Serve this delightful gumbo over bowls of fluffy white rice, ensuring each serving is laden with the rich, flavorful broth.
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Accompaniments: Pair your gumbo with a cold beer and plenty of hot, crispy French bread for an unforgettable meal that embodies the essence of Creole cuisine.
This Chicken and Sausage Gumbo is a delightful dish that is sure to leave a lasting impression at any table. With its robust flavors and hearty ingredients, it invites you to savor each spoonful while sharing stories and laughter with friends and family. Enjoy the journey of making this timeless recipe that promises to bring warmth and comfort to your home.
